Colonial Rose Inn Provolone Polenta Recipe

In large saucepan, bring 3 cups of water to boiling. In medium mixing bowl, combine cornmeal, cold water, and 1 tsp. salt. Slowly add cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture comes back to boiling. Reduce heat to very low.

Cover and simmer for 15 minutes, stirring occasionally. Stir 3/4 cup of the cheese into the hot polenta. Turn hot mixture into an ungreased 13x9 pan. Cool slightly. Cover and chill for several hours or until firm.

TIPS: You may add any cheese that you love. Try bleu cheese, or a smoked cheese

Serve the polenta while it's hot and soft, like mashed potatoes. It's great substitute with beef stew or stroganoff.

In the chilled version above, slice and saute, bake, or grill. We top it with our Mushroom Ragout & Provolone cheese and then bake it. Great first course or meatless entree. Try it topped with your own Italian tomato sauce. Use your imagination!